To make it look presentable, just garnish with some chopped spring onion or coriander, sprinkle some toasted sesame seeds or even nori shreds on top. The beauty of this dish is that you don’t have to do much washing after that – just the rice cooker, 2 plates and 2 spoons!
Preparation: 10 mins, Cooking time: 15 mins
Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 150g vegetarian mushroom
° 100g Chinese cabbage (Wong Bak/Bok Choy), cut into broad strips
° 50g carrot, peeled and diced
° 1 slice ginger (optional), finely chopped
° ½ teaspoon salt, or to taste
° pepper (optional), to taste
1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and serve hot.